Shrimp-Stuffed Mushrooms

Large Portobello mushrooms work well in this recipe. Garnish with cilantro or parsley sprigs before serving.

Yields 20 mushrooms

Ingredients

20large fresh mushrooms

1teaspoon baking powder

34 cup flour

12teaspoon sugar

14teaspoon salt

2 tablespoons vegetable oil

34cup water

Shrimp paste

14cup cornstarch

4-6 cups oil for deep-frying

1. Wash the mushrooms, dry thoroughly, and remove the stems.

2. Sift the baking powder into the flour. Stir in the sugar, salt, and vegetable oil. Add the water slowly, adding more or less as necessary to make a smooth batter.

.Add oil to a preheated wok and heat to 3 50F. While oil is heating, spread up to l2 teaspoon of the Shrimp Paste on the inside of the mushroom. Lightly dust the outside of the cap with cornstarch.

Use your fingers to coat the outside with the batter.

4. When oil is hot, deep-fry the mushrooms, adding a few at a time. Deep-fry until the batter turns a golden brown. Drain on paper towels.

How to Use Chopsticks

It may look tricky, but chopsticks are really quite easy to use. Hold the chopsticks slightly above the middle, making sure that the ends don’t cross. Position them so that the top chopstick is between your thumb and index finger, and the lower chopstick between your middle and fourth fingers. To pick up food, use your thumb and index finger to raise and lower the upper chopstick. Think of it as a type of lever, and you’ ve got the idea. One final tip: Stick to wood or bamboo chopsticks if possible, as food can slide off chop-sticks made of plastic.

qingquang

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